Creamy Chicken Parmesan Pasta

Creamy Chicken Parmesan Pasta

This dish is a delicious combination of tender chicken, creamy parmesan sauce, and al dente pasta. Here’s a recipe for a satisfying creamy chicken parmesan pasta:

Ingredients:

• For the Chicken:

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for cooking

• For the Pasta:

  • 1 pound dried pasta (penne, rotini, farfalle, or your preference)

• For the Creamy Parmesan Sauce:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. Dredge the chicken in flour, then dip it in the beaten eggs, and finally coat it in the panko breadcrumbs mixed with Parmesan cheese.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken pieces for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al dente. Drain the pasta and reserve some of the pasta water.
4. Make the Creamy Parmesan Sauce: In the same skillet used for cooking the chicken (add more olive oil if needed), melt butter with olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Whisk in the Broth and Cream: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes. Add the heavy cream and Parmesan cheese, whisking until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Combine Everything: Add the cooked pasta and chicken back to the skillet with the creamy parmesan sauce. Toss everything together to coat the pasta and chicken evenly. Add a splash of reserved pasta water if the sauce seems too thick.
7. Serve: Garnish with chopped fresh parsley (optional) and additional grated Parmesan cheese, if desired. Serve hot and enjoy!

Tips:

• You can use boneless, skinless chicken breasts or thighs for this recipe. Chicken thighs tend to be more flavorful, but chicken breasts cook faster.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
• For a thicker sauce, you can add a tablespoon of cornstarch mixed with a little water to the sauce while it’s simmering.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.